Serves: 20 1/4 cup (35g) serves
Prep: 5 minutes Cook: 20 minutesWith a great mix of nuts and seeds this granola adds a lovely crunchy topping to cereal, porridge or yoghurt. It is not too sweet and doesn’t go overboard with the oils or sweeteners. Play around with different combinations of low FODMAP nuts or dried fruits you can tolerate. You could also add cocoa or some instant coffee to the liquid to give it a rich kick!
| ingredients |
|---|
|
1/2 cup almonds |
|
1 1/2 cups rolled oats |
|
1/2 cup buckwheat kernels |
|
1/4 cup linseeds/flaxseeds |
|
1/4 cup sunflower seeds |
|
1/4 cup chia seeds |
|
1/4 cup pepitas |
|
1/2 tbsp ground cinnamon |
|
1/4 cup maple syrup |
|
1/4 cup coconut oil |
|
2 tbsp extra virgin olive oil |
|
30g natural peanut butter |
|
1 tsp vanilla essence |
Preheat oven to 160°C/320°F fan-forced (180°C/356°F if not fan-forced) and line two trays with baking paper
Roughly chop almonds
Mix together all dry ingredients in a bowl
Add all wet ingredients into a microwave proof jug and heat until liquid
Pour the liquid over the dry ingredients and mix well until all coated
Divide over the two trays in a nice thin layer, press down firmly as this is what helps it stick together and get crunchy. Sprinkle dried cranberries over the top to mix in when cooled.
Cook for 12-18 minutes or until lightly golden. Take out of the oven and set aside to cool.
When cool, break apart and store in airtight container for <4 weeks.
With all the nuts and seeds, stick to the recommended serve size to avoid too many FODMAPS.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 746 Kj / 178 cal |
| Protein | 5.00g |
| Carbohydrates | 12.00g |
| Sugar | 6.00g |
| Total Fat | 12.00g |
| Saturated Fat | 4.00g |
| Fibre | 3.00g |
